I stole this recipe for Homemade Stovetop Stuffing from damndelicious.net. This homemade version of stovetop stuffing beats the boxed stuff anytime. Garlic, onion, carrots and celery are cooked in a large skillet. Then seasonings are added in before adding dried bread cubes (store-bought or homemade). Chicken stock and parsley are stirred in and the skillet is covered until the bread softens. A delicious way to have homemade stuffing on a weekday instead of waiting for a holiday.
Did you know? Stuffings are usually well seasoned and based on breadcrumbs or cubes. It can be cooked separately or in the food in which it is stuffed.¹ (see more trivia in the Trivia tab)
The ingredients for this recipe are: 10 slices sourdough bread (or 5 cups dried bread cubes), ¼ cup butter, 3 cloves garlic, 1 onion, 2 carrots, 2 stalks celery, ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp dried rosemary, salt / black pepper to taste, 1 cup chicken stock and 2 tbsp chopped fresh parsley leaves
Dice onions, carrots and celery and set aside.
I also finely dice 8 oz of fresh mushrooms.
Preheat oven to 400 F (if making homemade bread cubes). Melt butter in large skillet over medium high heat. Then add the onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes. Next add the mushrooms and minced garlic.
Stir in the sage, thyme, rosemary and cook until fragrant, about 1 minute. Then stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat.
Let sit for 10 minutes for the bread to soften, then serve warm.
If you liked the recipe for Homemade Stovetop Stuffing you can try other stuffing recipes like Carrot Mushroom Stuffing, Easy Cornbread Stuffing or Broccoli Stuffing.
Homemade Stovetop Stuffing
Ingredients
- 10 slices sourdough bread cut into ½ inch cubes
- ¼ cup butter melted
- 3 cloves garlic minced
- 1 onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- Salt / black pepper to taste
- 1 cup chicken stock or more to taste
- 2 tbsp chopped fresh parsley leaves
Instructions
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Preheat oven to 400 F.
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Spread bread cubes in single layer on baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
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Melt butter in large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme, rosemary until fragrant, about 1 minute.
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Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
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Serve immediately.
Recipe Notes
Can substitute 5 cups dried bread cubes from deli section.